Turkey Rice Casserole Leftover Turkey Idea Food

TURKEY RICE CASSEROLE (LEFTOVER TURKEY IDEA)

Steps:

• Heat oven to 375°F and adjust oven rack to middle position. Spray an 8x8-inch casserole dish with nonstick cooking spray.

TURKEY RICE CASSEROLE

Steps:

• In a 2-qt. microwave-safe dish, combine the onion, celery and butter. Cover and microwave on high for 1-1/2 to 3 minutes or until butter is melted. Stir in milk. Cover and cook on high for 3-5 minutes or until milk is steaming (do not boil). Stir in rice. Cover and let stand for 2 minutes., Add the turkey, soup, stuffing cubes, chilies and 1/2 cup cheese. Cover and microwave on high for 3-6 minutes or until heated through, stirring once. Sprinkle with remaining cheese. Cover and let stand for 5 minutes.

CHEESY TURKEY RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Combine cooked rice, turkey, evaporated milk, Monterey Jack cheese, Cheddar cheese, mixed vegetables, onion, chopped green chiles, eggs, cilantro, and butter in a large bowl, stirring until thoroughly mixed. Pour into prepared casserole dish.
• Bake in the preheated oven until casserole is set and top is golden brown, 45 to 50 minutes.

LEFTOVER TURKEY CASSEROLE WITH RICE RECIPE

Steps:

• In a large frying pan over medium heat, warm the olive oil and stir in the diced onion, diced leek, carrots, frozen peas, and uncooked rice that has been washed very well undercooled water.
• Season with salt and pepper to taste, dried oregano, and garlic powder.
• Stir in the shredded turkey and mix until combined.
• Sprinkle over the flour and mix until well combined.
• Pour the chicken broth and whole milk and mix until the whole mixture is thickened.
• Transfer the mixture to a casserole pan that has been greased with butter and sprinkle with grated cheese on top.
• Bake in an already heated oven at 350°F or 180°C for about 40 minutes or until the top is nicely golden brown in color.

CHEESY RICE CASSEROLE WITH TURKEY

Steps:

• Preheat the oven to 350 degrees F.
• Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice.
• Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside.
• Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and sauté until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper.
• Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar.
• Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes.

LEFTOVER TURKEY AND BROWN RICE CASSEROLE

Steps:

• Bring broth, rice, and margarine to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• When the rice has about 20 minutes left, preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Add soup, milk, and turkey and stir until well combined. Cook until heated through.
• Mix the rice and soup mixture together. Pour into a 9x13-inch baking dish. Top with Cheddar cheese and cover with aluminum foil.
• Bake in the preheated oven for 20 minutes.

LEFTOVER TURKEY CASSEROLE

Steps:

• Preheat oven to 350.
• Place prepared mashed potatoes into a 2 quart casserole dish, sprayed with nonstick spray.
• Combine turkey and gravy in a large skillet and bring to a simmer, stirring occasionally.
• Remove from heat and stir in stuffing until throughly combined.
• Add salt and pepper to taste, if desired.
• Spoon turkey mixture on top of potatoes and spread evenly.
• Cover and bake for 25-30 minutes or until throughly cooked.

LEFTOVER CHICKEN OR TURKEY RICE CASSEROLE

Steps:

• Pre-heat oven to 180C and spray a casserole dish with nonstick cooking spray.
• Heat oil in a frypan and add garlic and onion, saute for 3 minutes.
• Add the capsicum, corn, 1/4 cup stock, thyme and pepper, cook until capsicum softens, approx 3 minutes.
• Stir in the remaining stock, rice, sour cream and mustard. Add the chicken and remove from heat.
• Stir in 1/3 of the cheese and parsley until well combined.
• Transfer mix to the prepared casserole dish and sprinkle with the remaining cheese.
• Cook for approx 20-25 mins until the casserole is heated through and the cheese has melted.